Barrel filling season has arrived!

In the spring in the cellar, we fill the barrels that will be exposed to the sun's bite in the open-air cellar. A true heritage and know-how of our cellar, aging in outdoor demi-muids is an accelerator of the oxidation process that automatically marks the wine.

Every year at this time, the juices from the first harvest of our AOP Banyuls Traditionnels and sometimes even our AOP Banyuls Grand Cru are transferred into these barrels and will remain there for 3 to 4 years in aging according to the cellar master's assessment.
In summer, the wine can reach temperatures of up to 60°C inside the barrels. The temperature differences affect its oxidation, and provide what is called the "angels' share": an evaporation of 3.5% of the wine per year during its aging. 

Every year, Jauffrey, our cellar master, monitors the progress of the wines' maturation in barrels and decides whether to bottle them or extend the maturation. When a barrel is emptied, the new harvest is introduced inside for maturation for 3 to 4 years with a unique aromatic memory. The wine will be influenced by the aromas and notes contained in the wood, which will have developed during the maturation of the previous harvest.

A barrel will be used for about 15 years, and will therefore house on average the aging of 4 to 5 different harvests. To preserve these barrels exposed all year round to the weather and the elements of nature: sun, rain, wind, they are watered on very hot summer mornings to swell the wood and tighten the staves in order to preserve it for as long as possible, to avoid wine leaks, and to preserve its aromatic memory.

Discover this process in video :